Nutraceutical and functional food components : effects of innovative processing techniques / edited by Charis Michel Galanakis.
Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second editio...
Saved in:
| Online Access: |
Full Text (via ScienceDirect) |
|---|---|
| Other Authors: | |
| Format: | eBook |
| Language: | English |
| Published: |
Amsterdam :
Academic Press,
2021.
|
| Edition: | Second edition. |
| Subjects: |
MARC
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| 245 | 0 | 0 | |a Nutraceutical and functional food components : |b effects of innovative processing techniques / |c edited by Charis Michel Galanakis. |
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| 520 | |a Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. | ||
| 588 | 0 | |a Print version record. | |
| 650 | 0 | |a Functional foods. |0 http://id.loc.gov/authorities/subjects/sh97005981. | |
| 650 | 0 | |a Processed foods. |0 http://id.loc.gov/authorities/subjects/sh99005861. | |
| 650 | 0 | |a Food industry and trade. |0 http://id.loc.gov/authorities/subjects/sh85050282. | |
| 700 | 1 | |a Galanakis, Charis M., |e editor. |0 http://id.loc.gov/authorities/names/no2015160436. | |
| 776 | 0 | 8 | |i Print version: |t Nutraceutical and functional food components. |b Second edition. |d Amsterdam : Academic Press, 2021 |z 9780323850520 |w (OCoLC)1263812123. |
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